Berry Tart With Honey-Yogurt Filling

• 2 cups plain nonfat Greek-style yogurt
• 9 rectangular graham cracker sheets (4.8 ounces total)
• 3 tablespoons unsalted butter, melted
• 1/8 teaspoon salt
• 2 tablespoons water
• 2 tablespoons honey
• 3/4 teaspoon finely grated lemon zest
• 4 large strawberries, quartered, or 8 small strawberries, halved
• 3/4 cup blueberries
• 3/4 cup raspberries

Line a fine-mesh strainer with paper towels and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for at least 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off.

Preheat the oven to 350 degrees. Pulse the graham crackers in a food processor to the consistency of fine crumbs. The yield should be about 1 1/3 cups. Add the butter, salt and water; pulse until the crumbs are evenly moistened.

Grease a 9-inch round pie dish (not deep-dish) or 8-inch tart pan with cooking oil spray. Use your fingers to press the crumb mixture into a pie plate or tart pan, including a bit up the sides. Bake until browned, 9 or 10 minutes. (The baked crust might have cracks in it; that's okay.) Let it cool completely.

Add the honey and lemon zest to the yogurt, stirring to incorporate. Transfer the yogurt mixture to the crust, spreading it gently so as not to break up the crust or drag crumbs.

Arrange the berries on top of the yogurt filling. Cover and refrigerate for at least 4 hours or up to 1 day in advance.

Note: When you make this in a 9-inch pie plate, know that the tart will not fill it to the rim. An 8-inch tart pan can also be used.

RECIPE: Strawberry Juice Champagne Cocktail (Rossini)

Difficulty Level: Easy!

1 quart ripe strawberries, rinsed and hulled

1/4 cup superfine sugar (plus more, depending on the sweetness of your berries)
Squeeze of lemon juice
Champagne (optional -- and not a really expensive bottle, but no swill!)

1. Put the strawberries, sugar and lemon juice in a blender and puree until smooth. Taste for sweetness, and add more sugar if you like.

2. Once it tastes right, you can pass the puree through a fine sieve to get rid of the strawberry seeds if you like (I don't, because I enjoy their crunch).

3. If you're making strawberry juice, stir 3 tablespoons of the puree into about 5 ounces of cold water. Add ice if you like.

4. To make a Rossini, put 3 tablespoons of the strawberry puree in a tumbler or a large wine glass. Pour a little Champagne into the glass, and combine with the puree by stirring gently with a spoon. Fill the glass with Champagne (it will foam up as you pour -- this is part of the fun) and serve immediately.

One way to keep your berries longer

It might seem counterintuitive to wash your berries before you're ready to eat them. One of the cardinal rules of keeping berries mold-free is to leave them unwashed until the moment before consumption.  

But by washing your berries in a solution of white vinegar and water, you can extend their shelf-life by days (sometimes even weeks!). In a large bowl, make a diluted vinegar bath—1 cup vinegar, 3 cups water—and give your berries a dunk. The vinegar will eliminate any pesky mold and bacteria.

Next, drain your berries in a colander and rinse them under cool running water. This guarantees that you won't be able to taste any lingering traces of vinegar later on.

Now that you've washed your berries, it's time to dry them as thoroughly as possible. Do not be fooled: Moisture is still the enemy. The same salad spinner you use to dry off greens can be used to wick the water from your berries. Line it with about 3 layers of paper towels in order to create a pillow for your berries, then spin your berries for about 15 seconds, or until they are completely dry.

Instead of putting the berries back into the container they came in, where they will crowd each other, upgrade their digs. Place them in a sealable container lined with paper towels and leave the lid partially open as to avoid trapping moisture.

RECIPE: Strawberry Bread

Note: This recipe works with just about any seasonal fruit (i.e. peaches, blackberries)

 

Difficulty Level: Beginner

Time: two hours (including prep, baking & cooling)

(Makes two loaves)

Ingredients:

Unsalted butter, for greasing pans

2 c. whole wheat flour, plus more for dusting pans
1. c. unbleached, white flour
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. kosher salt
2 c. pure cane sugar
1¼ c. canola oil
4 eggs
4 c. roughly chopped strawberries
½ c. strawberry jam (optional)

INSTRUCTIONS

1. Heat oven to 350°.  Grease 2 (9" x 5" x 2¾") loaf pans with butter and dust with flour; set aside.

2. Whisk flour, baking powder, cinnamon, and salt in a large bowl; set aside.

3. In a separate bowl, whisk sugar, oil, and eggs.

4. Pour wet ingredients over dry ingredients and whisk until just combined.

5. Stir in strawberries and pour batter into prepared pans. (If using jam, spoon ¼ cup over each loaf and using a knife, swirl jam into batter.)

6. Bake until golden brown and a toothpick inserted in the middle of the loaves comes out clean, about 1 hour.

7. Let cool for 30 minutes before slicing and serving.

 

 

RECIPE: Radish, Cherry Tomato, Strawberry & Herb Salad

Difficulty Level: Beginner
Time: 10 min.
Servings: 2-3 as side dish

Ingredients:

1 - 1 1/2 c. sliced radishes

1 c. cherry tomatoes (other small varieties such as sungold tomatoes work nicely, too)
1 c. very ripe, quartered strawberries
1 - 1 1/2 c. loosely packed herb leaves (I used equal parts basil and mint, but other herb combos such as lemon balm, dill, etc. can work)
4 Tbs. organic plain yogurt (I used low-fat Stonyfield plain yogurt)
2 Tbs. pure maple syrup

Instructions:

1. Mix all of the salad ingredients together in a medium bowl.
2. In a small bowl, stir together the yogurt and maple syrup, and pour over the salad.
3. Mix well and serve immediately.

RECIPE: Strawberry Galette

Difficulty Level: Intermediate

• 3/4 cup unbleached all purpose flour
• 1/2 cup spelt flour
• 1 Tbsp. natural cane sugar
• 1/2 tsp. sea salt
• 4 oz. / 1 stick cold unsalted butter, cut in cubes
• 2 tsp. lemon juice
• 2 Tbsp. yogurt (I used goat yogurt, use what you have)
• 1/2 tsp. almond extract
• 3 Tbsp. ice water
• 3 cups halved strawberries, about 1 lb.
• pinch of salt
• 1 Tbsp. orange juice
• 2 tsp. unbleached all purpose flour
• 1/4 tsp. fresh grated nutmeg
• 1/3 cup muscavado or natural cane sugar
• 1 egg
• splash of water
• turbinado sugar, optional

In a chilled bowl, combine the all purpose flour, spelt flour, salt and sugar and stir to combine. Working quickly, work the cold butter into the flour mixture with a pastry cutter or tips of your fingers. Smush it until the butter is the size of small peas. In a small ramekin, mix the lemon juice, yogurt, extract and water and give it a stir to combine. Add it to the flour-butter bowl with your hands or a wooden spoon until just combined, being careful not to overmix. Pat it into a bowl, wrap in plastic wrap and chill in the fridge for at least one hour or overnight.

Preheat the oven to 400'. Prepare a parchment lined baking sheet. Put the strawberries in a mixing bowl with a pinch of salt, orange juice, flour, nutmeg and muscavado and stir to combine.

On a lightly floured surface, roll out the galette dough to a roughly 12'' circle. Transfer to a parchment lined baking sheet. Pile the strawberry mixture in the center leaving a 2'' border around the circle. Fold the border towards the center, don't be afraid to pull in tight, it will settle. Pleating the dough to make it stick to each other. You don't want thick folds of dough, think more pinching. If it starts to feel room temperature, pop it back in the fridge or freezer for ten minutes.

Mix the egg and water together and brush it on the outer edges of the dough. Sprinkle it with turbinado sugar, if using. Bake the galette on the middle rack for 40-45 minutes until the edges are nice and brown. Time may vary depending on oven. Remove the galette (and parchment too if need be) to a wire rack to cool slightly before serving.

Submitted by Erin Hotchkiss

RECIPE: Strawberry Tip

Clean and hull your extra strawberries and let freeze on a baking sheet overnight.  Once they are completely frozen, transfer them to a freezer bag and enjoy in smoothies all summer long!

Submitted by Erin Hotchkiss

RECIPE: Strawberry Jam

Difficulty Level: EASY

Makes 2 pints

• 4cups hulled and quartered strawberries
• 2 1/4cups granulated sugar
• pinches salt
• Juice of 1/2 a lemon
• 1 1/2teaspoon cold unsalted butter
         

1. Put a small plate in the freezer.
2. Combine the strawberries, sugar, salt and lemon juice in a medium, heavy saucepan. Set the pan over low heat and cook, stirring frequently, until the sugar dissolves and the mixture starts to bubble.
3. Continue to cook over low heat for about 30 minutes, until a bit of the jam sets on the plate you've been keeping in the freezer (when you tip the plate, the jam should run only very slowly).
4. Turn off the heat and stir the butter into the jam -- this will help to clarify the jam and get rid of the foam once it cools.
5. Spoon the hot jam carefully into hot sterilized jars and either process the jars or seal and keep refrigerated. If refrigerating, use the jam within a week or two.
6. Some sterilizing notes:
7. Use glass jars with no chips or cracks and tight-fitting lids.
8. To sterilize, wash both the jars and lids thoroughly with hot, soapy water. Bring a large pot of water to a boil and boil the jars and lids (don't boil metal lids or rubber seals) for 15 minutes. Alternately, after you've cleaned the jars and lids, arrange them (lids open sides up), without touching, on a baking sheet and put them in a 175 degree F oven for 30 minutes. To sterilize metal lids and/or rubber seals, put them in a bowl, pour boiling water over them to cover and let them soak for a few minutes.
9. Sterilize all of your additional equipment (tongs for handling hot jars, funnels, ladles, etc.) by dipping them in boiling water for a few minutes.

 

RECIPE: Strawberry Rhubarb Sauce

This sauce is super easy to make and delicious for breakfast or dessert with a spoonful of yogurt or crème fraîche.

Yield: Makes about 5 cups

2 pounds strawberries, halved if large
1 pound rhubarb, cut into 3/4-inch pieces
3/4 cup sugar
3 tablespoons minced crystallized ginger
1 tablespoon fresh lime juice
3/4 teaspoon grated lime peel

Place 1 1/2 pounds strawberries and rhubarb in medium pot. Mix in sugar, ginger, lime juice, and peel. Cook over high heat until sugar dissolves, stirring often. Boil 4 minutes, stirring often. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes. Remove from heat. Stir in remaining strawberries. Cool. Chill until cold, at least 1 hour and up to 1 day.

RECIPE: Strawberry Rhubarb Pie

1 recipe All Butter, Really Flaky Pie Dough or double-crust pie dough of your choice

3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preheat oven to 400 degrees.

On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. (I like to fold my gently into quarters, to transfer it more easily, then unfold it in the pie plate.)

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it.

Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.

Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly. Transfer pie to wire rack to cool. When full cool (several hours later) the juices gel.

Do ahead: Pie should keep for up to three days at room temperature but I have never, ever seen one last that long.

RECIPE: Strawberry-Almond Bread with Strawberry Sauce

2 cups fresh strawberries, coarsely chopped
3 cups cake flour, sifted
1 cup sugar, granulated
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 cup Extra Virgin Olive Oil
4 eggs, beaten
1 teaspoon vanilla extract
1 cup sliced almonds, toasted

Put the chopped strawberries in a large mixing bowl. In a separate bowl, sift together the flour, sugar, baking soda, salt and cinnamon. In the bowl of a mixer, add the eggs, oil and vanilla and mix on low. Slowly add the dry ingredients. When thoroughly combined, remove the bowl and fold in the strawberries and almonds with a spatula.

Bake in a bread pan greased with butter or oil.

This bread is not terribly sweet, so I serve it with a fresh strawberry sauce. To make this, simply chop fresh strawberries, cook them until they have totally broken down, and add the amount of sweetener that suits your tastes. Let it cool completely before using.